I’ve baffled even myself as to why I haven’t made these oaty date squares until recently. Granny called the recipe “Matrimonial Cake” and it was my personal favourite of all of my childhood baking with her and Auntie Shirley in Musselburgh. There was only one problem and so it comes with a warning to you: it’s so blooming addictive!

Wrong. Moreover, it hasn’t helped that Lucie provides a daily reminder that they’re just sitting in the fridge. “Let’s just have a couple, Mum. Don’t worry – you’ll still get in to your dress for the next wedding”.

It’s hard to believe it’s already two weeks ago that I was back in Scotland celebrating Lindsay and Eddie’s wedding in Edinburgh.

My cousin, Lindsay, is the life and soul of every family party and at Christmas time, before you know it after Auntie Catherine lights up her homemade Figgy Pudding with brandy, there’s no snoozing by the fire; you can pretty much guarantee being put into a team as Lindsay puts on the entertainment for the rest of the evening with a whole variety of party games, quizzes and prizes. Eddie, you’re in for a most fun-loving life together and wish you both matrimonial bliss for a long, healthy and happy vie à deux en amoureux. As they say in Scotland, “lang may yer lum reek” (long may your chimney smoke)!

Back home in France – as the honeymooners had found the sunshine – we were unexpectedly snowed in. For the first time in five years, Paris was briefly coated in a giant duvet of snow and with the girls’ lycée closed, it meant I turned to Granny’s Black Book of Scottish Recipes for our golden sunshine in the cosy kitchen.

Thinking of the wedding, it had to be Matrimonial Cake! As the recipe calls for cups, I’ve double checked the quantities in more modernised measurements in grams and ounces and, as always, reduced the sugar slightly.

Why is it called Matrimonial Cake?

Goodness knows why the recipe is called “Matrimonial Cake”. Do you know of its origins? If you do, then please leave a comment below this post – I’d love to hear from you! All I know is that it’s popular in Canada, with some Canadians mentioning that the recipe originally came from Scotland.

This is when I wish I could have asked Granny tons of questions today, as this recipe probably has a lot more to it than meets the eye. All I know is that before life with Grandpa, she’d left Scotland and lived in Canada for about 3 years with a most adventurous life as nanny to five children of a business tycoon of a canning factory, originally from Kinlochleven in Scotland. Mr & Mrs Stewart loved entertaining and while travelling in their private plane, Granny had full control of their children, taking them on holiday, baking, sewing etc. and keeping up with the glamorous life.

When she baked these date squares with us, who knows what was running in her mind of memories? Questions were taboo back in these days but knowing just this now, I’d be dying to know the children’s names. Were they named after her own 5 children later: Ronald, Shirley, Irene, June and Catherine?

So, Matrimonial Cake looks like it came from her previous life in Canada. Its name is probably just because it was served at weddings at some time. It’s ideal for a winter wedding, as dates are easy to keep in store. My theory is that it’s simply so deliciously addictive that it had to be kept for weddings or special occasions – what do you think?

Whatever its origins, this Matrimonial Cake is just as addictive as I remember it and Lucie is pleading we make it again. We have a good excuse, as tomorrow Antoine’s cousin is coming over with her fiancé for a goûter before we see them at their French wedding during the next holidays near Paris. More matrimonial cake bliss is ahead…

Matrimonial Cake: The Recipe

Granny mentions using lemon juice so I’m sticking with it – and even added a bit more which made the date paste turn a bit pinkish in colour but I loved this, as it ended up being rather appropriate for Valentine’s Day, too. I see in other Canadian recipes that they use orange juice instead plus even some zest but I prefer keeping it simple as I remember it. If you feel some zest coming on, then go for it!

Once the delicious shortbread-like oat crumble is pressed in to the bottom of the tin and spread with the date paste, just drop on the crumble topping and only gently pat it down so that the effect is still a bit crumbly on top.

If you love dates, then you’ll also love these Date and Apple Bran Muffins, another inspiration from Granny’s recipes. One day, I’ll convince Uncle Ronnie to give me his recipe for a rather famous Date Loaf. In the meantime, wishing them a most Happy Wedding Anniversary – 60 years and many more of matrimonial bliss! I even heard the Queen wished them Happy Anniversary, too!

5 from 3 votes

Print

Matrimonial Cake - Oaty Shortbread Date Squares

Prep Time

25mins

Cook Time

30mins

Total Time

55mins

Matrimonial Cake that Granny used to make. Whether it's Canadian or Scottish, the result is just as delicious: dates sandwiched in an oat shortbread crumble crust.

Course: Snack, teatime

Cuisine: Canadian, Scottish

Servings: 10people (calories for 2 squares each @70g)

Calories: 275kcal

Author: Jill Colonna

Ingredients

Date Filling

255g (9 oz)Pitted dateseither in a block or separate in packets

110ml (4 fl oz)boiling water

1tbspsoft light brown sugar

1lemonjuice only from a lemon

Oat Shortbread

110g (4 oz)butter (unsalted)softened

110g (4 oz)soft light brown sugar

90g (3 oz)porridge oats

120g (4 oz)plain flourall-purpose

1tspbaking soda

1good pinchsalt(fleur de sel)

1/2tspvanilla extractor vanilla powder

Instructions

For the Date Filling:

In a saucepan, cook together all the ingredients except the lemon juice. Cook gently until soft (about 20 minutes). It's ready when the dates soften into a paste. (If you prefer having a perfectly smooth paste, then blitz it for a few seconds in a food processor.) Set aside to cool then add the lemon juice.

For the Oat Shortbread Crumble:

Preheat the oven to 180°C/160°C fan/360°F/Gas 4 and grease a baking tin (I use a 27x19cm tin) with either butter or spray with baking oil.

Cream the butter and sugar together either by hand using a wooden spoon or better, in a food mixer/processor.

Add oats, flour, soda and vanilla until well combined.

Press a bit more than half of the mixture into the greased baking tin - either with your fingers or using a flat spatula to make the bottom layer even. Spread on the date paste using a spatula and smooth it out until even.

Top with the oaty shortbread crumbs and gently pat it on top to keep it in place but not too much - it's better to have a crumbly look to the topping.

Bake in the oven for about 30 minutes or until the oats are lightly toasted.

Cool on a wire rack then place in the fridge for about 30 minutes, remove from the tin and cut into squares - or bars, if you prefer.

Recipe Notes

Like macarons, this is even better eaten next day - and the next and next...

Store up to a week in an airtight container in the fridge. Best eaten at room temperature so remove from the fridge about 20 minutes before serving.

Like the recipe? Have something to say about it? Just even want to say hello? I love hearing from you – it’s my motivation to keep this blog going as I don’t monetise it. So, don’t be shy and leave a reply below… thank you!

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Hi Jill. I was looking at the original written recipe and it shows 1 cup of oats, but you only show 3 oz on the typed copy, is that because when you made it you changed the quantity? I want to make this anyway, will see how it is with your recipe first.

You’re quite right to check, Dianah. Yes, this is correct. I developed this recipe of Granny’s slightly and especially moved away from cups. As with all recipes, I much prefer weighing out ingredients in grams so that we can all have consistent results. Enjoy the recipe!

Hi Jill, well according to sources these date squares actually were from a Jewish cookbook in 1871. The Canadians then claimed the “oaty date” squares in the early 1900’s. After that in the 1930’s the Americans were given permission to use the recipe in a newspaper article in Ohio. They were referred to as Matrimonial Cakes and it was said to be from two things according to the Jewish community. The expenses incurred buying flour so oats were used and the other was about marriage being a little rough from beginning to end with a sweetness in the middle. That’s all I know. The Old Northern England had a Matrimonial Cake but it was a large round cake with currents between the layers then covered in sugar. I’m just thrilled because they are sooo DELICIOUS! I like dates and oats period so it’s a win win for me. The original recipe was almost identical to yours but with 2 cups of almost everything to start with and was cooked over a “slow fire and baked in a low oven”. Hope this helps. P. S. The Scots also laid claim to it around the same time as the Canadians..lol..thank you for sharing ?

Oh my goodness. Thank you ever so much for your history of the Matrimonial Cake, Bea. That’s fascinating! Isn’t that funny about the Scots, too? Absolutely thrilled you found out this info on my favourite date squares.

This brings back so many great memories Jill – mum loved baking and I am so so glad you have her “black book” and finding it so useful – mum would be so proud that you are carrying on her cooking skills. Jill the way you present all your the recipes to make them easy to prepare and the photos showing the end results is such a talent and please continue with your good cooking as it is very much appreciated. Loved seeing you at Lindsay and Eddies’ wedding looking super. Auntie Shirley x

Auntie Shirley, You’ve no idea how happy I am to hear from you here. Thank you for your lovely words of motivation. It’s a lot of work here in the engine room but hope it’s all worth it to share all my favourite recipes. It has been great fun going through the Black Book – and that included the non-recipe parts with sewing pattern cuttings in there, too! Now, I have a problem with shortbread, as there must be at least 6 different recipes!

Catherine and Kathleen were the names of the children as far as I remember. Irene means peace – she was born as war started and June was named after the month. I wrote that recipe in the black book when I was a child and many others too but from where, I don’t know.

I know I’m so lucky, Liz – especially as we’re a big family and so feel so privileged to have her recipe book, full of newspaper cuttings (nothing even to do with recipes) and notes to herself. So precious!

I have a similar recipe from my mom and that i do at holidays and anniversaries! I use any fruit with seeds(dates, strawberries, blackberries)and walnuts! The seeds, oats, walnuts represent abundance &prosperity! This is the fav of my daughters and i prepare it using 1/2 of dough, scraped !! The perfect sweet squares represent a perfect sweet life! For you, Jill with love and admiration, Gee x

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Bonjour! I’m Jill, a Scottish-French lass in Paris since 1992, home cook to my Corsican husband & teenage girls. Welcome to ‘le blog’ that accompanies my French patisserie recipe books, Mad About Macarons and Teatime in Paris (both Waverley Books). Enjoy twists to DO-able, easy French and Scottish recipes: from healthy family meals to simple entertaining using easy-to-find yet seasonal, quality ingredients with LESS SUGAR. Out of the kitchen, join my inspiration from top French chefs in and around Paris plus delicious discoveries on my travels.

The recipes in Teatime in Paris are very well laid out. I wish all cookbooks were this easy to follow. I also appreciate how accessible Jill makes French pastries … I adored this cookbook from start to finish.

It's not 'cos' I happened to paint the Paris pastry map endpapers, but I love this cookbook. I'd no clue I could bake but Jill's Teatime in Paris makes it easy to bake real French pastry. If I can do it so can you.

As she walks us through recipes for the easiest of treats right through to to the crème de la crème, Jill points out some of the streets famous for the best patisseries in Paris, adding bits of history and plenty of baking tips, making this a recipe tour that’s both fun and accessible.

Jill shares the best and easiest ways to make French pâtisserie classics at home, from madeleines to éclairs. While some desserts may appear hard to make, Jill breaks down each recipe with a simple step-by-step, making them more than suitable to prepare for your own teatime, wherever you may be.

Jill is very down to earth ...The recipes are written simply and with lots of tips and advice so that you can make cakes that turn out like the pictures and taste absolutely scrumptious.

Janine Marshhttps://www.thegoodlifefrance.com/win-a-copy-of-teatime-in-paris/htmlThe Good Life France

Jill’s style is light, humorous and most informative. Each recipe begins with a brief introduction, detailing its history and/or associations ... The photographs are mouthwatering, the recipes are varied and interesting; most importantly they’re actually DOABLE.

Teatime in Paris is chock full of tips, advice, references guides, clear step-by-step (recipe) instructions, and on-line stockists. For anyone who loves Paris, loves French, loves pastries, this pretty pink book is just the treat!

The book also includes a helpful chapter on baking equipment (the essential and the “little luxuries”) along with a list of stockists for ingredients and equipment in various countries. There’s also a useful “quick reference guide for egg whites”.

Jill’s pâte sucrée (sweet pastry or sweet tart dough) recipe yields the best pastry cases I’ve ever made. They’re sturdy enough for any filling, but just the right balance of crispy and tender when you bite into them. They also don’t get soggy over time.

I would love to make almost every single recipe in Teatime in Paris. This is really a feat in a cookbook as many times, I end up putting them back on the shelf when I am considering buying one, as there just aren’t enough recipes that appeal to me. Well, Teatime in Paris is a book I would buy; and many of my friends have perused the book and loved it, too.

Programmes like the Great British Bake Off have brought pastries like Paris Brest, macarons and all manner of fancy tartlets into the British consciousness as something that can be made at home. "Teatime in Paris!" gives you the tools to create these yourself and, if my experience is anything to go by, Jill's recipes make them much easier than you would think.

This pretty cookbook is as tempting as the recipes it describes, and suspect am going to earmark it as Gift of the Year for everyone I know who loves baking, eating and Paris (so that’s everyone). Rating 10/10

From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have.

Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions - and with ingredients you probably already have in your own pantry.

It's nice to be able to impress your friends and family with a dessert that looks like it was made by a pastry chef, but I often feel those fancy French pastries are beyond my ability or available time. I had heard that chocolate pastry was really difficult to work with and ganache seems like a tricky thing to make, however nothing could be further from the truth as you can see from these Double Chocolate Tartlets from "Teatime in Paris!"